Japanese on Kvalifood

Homemade Kewpie-Style Japanese Mayonnaise

Tue, 14 Apr 2026 21:48:00 +0200

Homemade Kewpie-style Japanese mayonnaise © kvalifood.com

Kewpie mayonnaise stands apart from regular Western mayonnaise in several ways. It uses only egg yolks (no whites), which makes it richer, creamier, and more deeply yellow. The acid is rice vinegar rather than the distilled white vinegar typical in Western brands, giving it a milder, slightly sweeter tang. Umami is a deliberate component - Kewpie achieves this with MSG, while homemade versions often substitute dashi powder. The oil is always neutral (no olive oil), and the overall balance leans toward a smoother, more savory-sweet profile compared to the sharper, simpler taste of something like Hellmann’s.

Teriyaki Sauce

Tue, 11 Nov 2025 07:53:40 +0100

Teriyaki Sauce - kvalifood.com

Teriyaki sauce is a Japanese glaze made from soy sauce, sake, mirin, and sugar, simmered until slightly thickened. The standard ratio is 2:2:2:1 (soy:sake:mirin:sugar). It is used to glaze chicken, fish, and pork, either brushed on during grilling or reduced in the pan with the protein.

Makes ca. 250 ml

Ingredients

120 ml soy sauce
120 ml sake
120 ml mirin (hon mirin preferred)
50 g sugar

4 fl oz soy sauce
4 fl oz sake
4 fl oz mirin (hon mirin preferred)
2 oz sugar

Directions

Combine the soy sauce, sake, mirin, and sugar in a small saucepan.
Bring to a boil over medium heat, whisking until the sugar dissolves.
Reduce heat to medium-low and simmer for 10-15 minutes, stirring occasionally. The sauce is ready when small bubbles appear on the surface and it coats the back of a spoon lightly.
Remove from heat. The sauce will continue to thicken as it cools.
Pour into a clean jar and let cool uncovered before sealing.

Notes

The 2:2:2:1 ratio (soy:sake:mirin:sugar) is the standard Japanese ratio. Scale up or down as needed.
Keeps refrigerated for 2-3 weeks.
For the most traditional approach, skip making the sauce separately. Cook your protein first, then add the combined sauce ingredients to the hot pan and glaze directly.
Authentic teriyaki sauce is thinner than Western bottled versions. It should coat and glaze, not sit like thick syrup. Stop reducing while it looks slightly thin – it thickens off heat.
If hon mirin is unavailable, increase sugar to 75 g and omit the mirin.

Ponzu

Sat, 06 Sep 2025 15:28:16 +0100

Ponzu - kvalifood.com

Ponzu is a Japanese citrus-soy sauce. Soy sauce, fresh citrus juice, rice vinegar, and mirin are combined with kombu and bonito flakes and left to steep in the fridge for at least overnight. The result is bright, savory, and balanced – used as a dipping sauce for shabu-shabu, hot pot, gyoza, sashimi, and grilled fish.

Makes ca. 250 ml

Ingredients

120 ml soy sauce
80 ml fresh citrus juice (lemon, or a mix of lemon and lime)
1 tbsp rice vinegar
2 tbsp mirin
1 piece kombu, ca. 5x7 cm
5 g bonito flakes
3 strips citrus zest (lemon or lime), optional

4 fl oz soy sauce
2¾ fl oz fresh citrus juice (lemon, or a mix of lemon and lime)
1 tbsp rice vinegar
2 tbsp mirin
1 piece kombu, ca. 5x2¾ inches
1 tsp bonito flakes
3 strips citrus zest (lemon or lime), optional

Directions

Combine the soy sauce, citrus juice, rice vinegar, and mirin in a clean glass jar.
Add the kombu, bonito flakes, and citrus zest (if using). Stir gently.
Seal the jar and refrigerate for at least overnight, ideally 3 days.
Strain through a fine-mesh sieve, pressing gently on the solids. Discard the kombu and bonito.
Transfer to a clean bottle or jar.

Notes

Yuzu is the gold standard citrus. A 2:1 blend of lemon to lime gives a good approximation. Pure lemon juice works fine too.
For a vegan version, skip the bonito flakes and use an extra piece of kombu or a couple of dried shiitake mushrooms.
For a quick version without steeping, skip the kombu and bonito and use immediately – but the umami depth will be missing. A pinch of dashi powder can compensate.
Works as a salad dressing base when mixed with a little sesame oil. Also good as a marinade for grilled vegetables.
Keeps refrigerated for up to 1 month.

Yakitori Tare

Thu, 02 Jan 2025 09:15:17 +0100

Yakitori Tare - kvalifood.com

Yakitori tare is a sweet-savory Japanese glaze used for grilled chicken skewers. Soy sauce, mirin, and sake are simmered with sugar until reduced by half into a glossy, syrupy sauce that clings to the meat. It keeps for months and improves with repeated use.

Makes ca. 200 ml

Ingredients

120 ml sake
120 ml mirin
120 ml soy sauce
2 tbsp sugar (white or light brown)
1 piece green onion, green part only (ca. 10 cm), optional

4 fl oz sake
4 fl oz mirin
4 fl oz soy sauce
2 tbsp sugar (white or light brown)
1 piece green onion, green part only (ca. 4 inches), optional

Directions

Combine the sake and mirin in a small saucepan. Bring to a boil over medium-high heat and let boil for 2-3 minutes to burn off the alcohol.
Add the soy sauce, sugar, and green onion (if using). Stir to dissolve the sugar.
Bring back to a gentle boil, then reduce heat to low. Simmer uncovered for 20-25 minutes, until the sauce has reduced by about half and coats the back of a spoon with a glossy sheen.
Remove from heat. Discard the green onion. Let cool to room temperature – the sauce thickens further as it cools.
Transfer to a clean jar.

Notes

The 1:1:1 ratio of soy, mirin, and sake produces a balanced sauce – neither too salty nor too sweet.
2 tbsp sugar gives moderate sweetness. Increase to 3 tbsp for sweeter (closer to teriyaki). Decrease to 1 tbsp for a more savory, dry style.
The sauce is done when it coats a spoon and a line drawn through it holds briefly. Pull it off the heat when it seems slightly thinner than you want – it thickens as it cools.
Keeps refrigerated for up to 3 months.
To build depth over time, save the tare pot after dipping grilled yakitori. Top it up with fresh tare next time you cook – as yakitori restaurants do.
For extra umami, roast 100 g chicken wings at 200 C for 25 minutes, then simmer them in the sauce for 15-20 minutes before straining.
Also works as a glaze for any grilled meat, a rice bowl sauce, or a finishing drizzle for grilled vegetables.

Dengaku Miso

Fri, 16 Apr 2021 14:57:10 +0100

Dengaku Miso - kvalifood.com

A cooked miso glaze spread on tofu, eggplant, daikon, or konnyaku, then briefly broiled or torched until caramelized. Red miso is traditional, but white and mixed miso versions also work.

Makes ca. 120 ml

Ingredients

80 g red miso (aka miso)
1 1/2 tbsp sake
1 1/2 tbsp mirin
1 1/2 tbsp sugar
1 egg yolk (optional, adds richness and helps the glaze set)

3 oz red miso (aka miso)
1 1/2 tbsp sake
1 1/2 tbsp mirin
1 1/2 tbsp sugar
1 egg yolk (optional, adds richness and helps the glaze set)

Directions

Place the miso in a small saucepan. If using the egg yolk, add it now and mix until fully incorporated.
Add the sake, mirin, and sugar. Stir until smooth and the sugar is dissolved.
Place over medium heat, stirring constantly. When the mixture begins to bubble at the edges, reduce to the lowest heat.
Cook for 2-3 minutes, stirring continuously, until the sauce thickens to a spreadable consistency. It will thicken further as it cools.
Remove from heat and transfer to a container.

Notes

To use: spread onto pre-cooked tofu, eggplant halves, daikon rounds, or konnyaku. Broil or grill briefly (2-3 minutes) until the surface caramelizes and chars lightly. Garnish with sesame seeds, yuzu zest, or shiso.
White miso version: use 80 g shiro miso, reduce sugar to 1 tbsp, increase sake to 2 tbsp.
Mixed miso version: use 80 g awase miso, keep sugar at 1 1/2 tbsp.
Keeps refrigerated in an airtight container for 3-4 weeks.

Saikyo Miso Glaze

Fri, 16 Apr 2021 14:57:10 +0100

Saikyo Miso Glaze - kvalifood.com

A sweet miso marinade from Kyoto used primarily for fish. The fish is coated in the marinade and refrigerated for 1-3 days, then wiped clean and cooked. The miso burns easily, so all excess must be removed before cooking.

Makes enough for 4 fish fillets

Ingredients

150 g Saikyo miso (or white/shiro miso)
1 1/2 tbsp sake
1 1/2 tbsp mirin
1 tbsp sugar (use 2 tbsp if substituting regular white miso for Saikyo)

5½ oz Saikyo miso (or white/shiro miso)
1 1/2 tbsp sake
1 1/2 tbsp mirin
1 tbsp sugar (use 2 tbsp if substituting regular white miso for Saikyo)

Directions

Combine the miso, sake, mirin, and sugar in a bowl. Mix until completely smooth and the sugar is dissolved.
Spread a thin layer of marinade on the bottom of a container. Lay the fish on top. Cover the fillets completely with the remaining marinade. Press plastic wrap directly onto the surface.
Refrigerate for 2 days (minimum overnight, maximum 3 days).
Remove from the fridge 15-20 minutes before cooking. Wipe off all marinade with paper towels or a spatula.
Pan method: line a frying pan with parchment paper. Place fish skin-side down over low-medium heat. Cover and cook 5-6 minutes until golden. Flip and cook 3-4 minutes more.
Oven method: preheat to 200 C. Place fish skin-side up on a parchment-lined baking sheet. Bake 15-20 minutes until golden and lightly blistered.

Notes

Salt the fish and refrigerate for 30 minutes before marinating to draw out moisture and reduce fishiness.
The marinade can be stored refrigerated for 4 weeks before use. It can be reused 2-3 times.
Saikyo miso is sweeter and lower in salt (ca. 5%) than regular white miso (ca. 12%).
Best with high-fat fish: black cod (sablefish), salmon, Spanish mackerel, sea bream.

Mentsuyu (Japanese Noodle Sauce Base)

Tue, 28 Apr 2020 13:53:58 +0100

Mentsuyu (Japanese Noodle Sauce Base) - kvalifood.com

Mentsuyu is a concentrated Japanese sauce base made from soy sauce, mirin, sake, kombu, and bonito flakes. It is diluted with water for noodle dipping sauces and soups, and used undiluted as a seasoning for stir-fries, tamagoyaki, and simmered dishes.

Makes ca. 400 ml (concentrate)

Ingredients

120 ml sake
200 ml mirin
200 ml soy sauce
1 piece kombu, ca. 5x5 cm
15 g katsuobushi (dried bonito flakes)

4 fl oz sake
¾ cup mirin
¾ cup soy sauce
1 piece kombu, ca. 5x2 inches
½ oz katsuobushi (dried bonito flakes)

Directions

Combine the sake, mirin, and soy sauce in a small saucepan.
Add the kombu and katsuobushi to the liquid.
Place over medium-low heat and bring slowly to a boil. Do not rush – gentle heating extracts more flavor from the kombu.
Once it reaches a boil, reduce heat to low and simmer for 5 minutes.
Remove from heat and let cool to room temperature in the pot. This extra steeping deepens the flavor.
Strain through a fine-mesh sieve lined with a paper towel or cheesecloth. Press lightly on the bonito but do not squeeze hard (it can make the sauce cloudy).
Transfer to a clean bottle or jar.

Notes

This is a concentrate. Dilute before using.
For cold noodle dipping sauce (tsuketsuyu): mix 1 part mentsuyu with 2-3 parts cold water. Serve with grated ginger and sliced scallions.
For hot noodle soup (kaketsuyu): mix 1 part mentsuyu with 4-5 parts hot water or dashi.
Keeps refrigerated for up to 1 month.
Also works as seasoning for stir-fries, tamagoyaki, donburi, and tempura dipping sauce.
For a vegetarian version, replace the katsuobushi with 15 g dried shiitake mushrooms. Simmer for 10 minutes instead of 5.
Save the strained kombu and bonito – chop finely, stir-fry with soy sauce, mirin, and sesame seeds to make furikake.

Goma Dare (Japanese Sesame Sauce)

Wed, 05 Dec 2018 19:52:46 +0100

Goma Dare (Japanese Sesame Sauce) - kvalifood.com

Goma dare is a Japanese sesame dipping sauce. Sesame paste is mixed with soy sauce, rice vinegar, sugar, and dashi into a smooth, nutty sauce. It is served with shabu-shabu, cold noodles, blanched vegetables, and salads.

Makes ca. 120 ml

Ingredients

3 tbsp Japanese sesame paste (neri goma), or tahini
1 tbsp sugar
1 tbsp soy sauce
1 tbsp rice vinegar, unseasoned
2 tbsp dashi stock (or water with 1/8 tsp dashi powder)
1 tsp toasted sesame oil
1 pinch salt

3 tbsp Japanese sesame paste (neri goma), or tahini
1 tbsp sugar
1 tbsp soy sauce
1 tbsp rice vinegar, unseasoned
2 tbsp dashi stock (or water with 1/8 tsp dashi powder)
1 tsp toasted sesame oil
1 pinch salt

Directions

Stir the sesame paste well before measuring – the oil separates on standing.
Combine the sesame paste and sugar in a small bowl. Mix until the sugar dissolves into the paste.
Add the soy sauce and rice vinegar. Stir – the mixture may clump at first, which is normal.
Gradually drizzle in the dashi, a little at a time, stirring smooth between additions to prevent lumps.
Stir in the sesame oil. Mix until completely smooth.
Taste and adjust: more salt if needed, more vinegar for brightness, more dashi to thin.

Notes

Keeps in a sealed container in the fridge for up to 1 week. Stir before serving as it may separate.
For a salad dressing, add an extra 1 tbsp rice vinegar and thin with more dashi or water.
Neri goma is made from more deeply toasted seeds than tahini, giving a darker color and richer flavor. Tahini works fine but is milder and lighter.
Without dashi, use plain water. A pinch of MSG can compensate for the lost complexity.
For extra umami, add 1 tbsp white (shiro) miso. For rounder sweetness, add 1 tsp mirin.
For a creamy modern version, add 1 tbsp Japanese mayonnaise (Kewpie).

Wafu Dressing (Japanese Salad Dressing)

Sun, 22 Mar 2015 16:31:40 +0100

Wafu Dressing (Japanese Salad Dressing) - kvalifood.com

Wafu dressing is a light Japanese vinaigrette made from equal parts soy sauce, rice vinegar, and neutral oil, with grated onion and a touch of sugar. It has a thinner body than Western dressings – the lighter texture is the whole point.

Makes ca. 150 ml

Ingredients

3 tbsp soy sauce
3 tbsp rice vinegar, unseasoned
3 tbsp neutral oil (sunflower, canola, or grapeseed)
2 tsp sugar
1 tbsp onion, finely grated
1 tsp fresh ginger, finely grated (optional)
1 tsp toasted white sesame seeds
black pepper, to taste

3 tbsp soy sauce
3 tbsp rice vinegar, unseasoned
3 tbsp neutral oil (sunflower, canola, or grapeseed)
2 tsp sugar
1 tbsp onion, finely grated
1 tsp fresh ginger, finely grated (optional)
1 tsp toasted white sesame seeds
black pepper, to taste

Directions

Grate the onion on the fine side of a box grater or microplane. If using ginger, grate it the same way.
Combine the soy sauce, rice vinegar, oil, and sugar in a jar or small bowl. Whisk or shake until the sugar dissolves.
Add the grated onion, ginger (if using), sesame seeds, and black pepper. Mix well.
Let sit for 5 minutes before serving to let the onion flavor mellow and infuse.

Notes

The 1:1:1 ratio of soy, vinegar, and oil is what makes this distinctly Japanese. Do not increase the oil.
Both grated onion and finely minced shallot work. Grated onion is more traditional.
Ginger is not in the most traditional versions but common in modern takes. Listed as optional.
Do not use sesame oil – that makes it Chinese-style (chuka). Keep it neutral oil.
Good on green salads, sliced tomatoes, tofu, steamed vegetables, grilled chicken or fish.
Keeps 7-10 days refrigerated. Shake or whisk before each use – it separates naturally.

Yakiniku Sauce (Japanese BBQ Sauce)

Wed, 14 May 2014 08:28:04 +0100

Yakiniku Sauce (Japanese BBQ Sauce) - kvalifood.com

Yakiniku sauce is a Japanese dipping sauce for grilled meat. Soy sauce, mirin, sugar, grated apple, onion, garlic, ginger, and sesame are briefly heated and rested overnight. The fruit and onion break down during resting, mellowing the raw bite and creating a savory-sweet sauce with depth.

Makes ca. 200 ml

Ingredients

80 ml soy sauce
2 tbsp mirin
1 1/2 tbsp sugar
1/4 onion (ca. 60 g), finely grated with juice
1/2 apple (ca. 80 g), peeled, finely grated
2 cloves garlic, finely grated or pressed
1 tsp fresh ginger, finely grated
1 tbsp toasted white sesame seeds (half whole, half ground)
1 tsp toasted sesame oil
1/4 tsp ichimi togarashi (or chili flakes), to taste

2¾ fl oz soy sauce
2 tbsp mirin
1 1/2 tbsp sugar
1/4 onion (ca. 2 oz), finely grated with juice
1/2 apple (ca. 3 oz), peeled, finely grated
2 cloves garlic, finely grated or pressed
1 tsp fresh ginger, finely grated
1 tbsp toasted white sesame seeds (half whole, half ground)
1 tsp toasted sesame oil
1/4 tsp ichimi togarashi (or chili flakes), to taste

Directions

Combine the soy sauce, mirin, sugar, grated onion with juice, grated apple, garlic, ginger, and chili in a small saucepan.
Bring to a boil over medium heat, stirring to dissolve the sugar.
As soon as it boils, remove from heat.
Stir in the sesame seeds (whole and ground).
Let cool to room temperature. Stir in the sesame oil.
Transfer to a clean jar. Refrigerate for at least a few hours before serving – overnight is better.

Notes

The sauce improves significantly after resting overnight. The grated onion and apple break down, the garlic mellows, and the flavors integrate.
Apple is most common. Asian pear (nashi) works equally well. Either should be grated finely so it dissolves into the sauce.
Grinding half the sesame seeds releases more oil and flavor; whole seeds add texture.
Without fruit, increase sugar to 2 1/2 tbsp to compensate.
Keeps 1-2 weeks refrigerated.
Serve in small individual dipping bowls alongside grilled meat and vegetables. Also works as a marinade, stir-fry sauce, or drizzled over rice bowls.